Blueberry Pudding Cake Recipe
Blueberry Pudding Cake Recipe photo by Taste of Home

Blueberry Pudding Cake Recipe

Publisher Photo
We have many acres of blueberry bushes in the area where I live. My father-in-law has a number near his house, so I have an abundant supply every year. My family loves blueberries, so I'm always looking for new ways to use them. This is new recipe I found and it's been very popular.
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 9 servings

Ingredients

  • 2 cups fresh or frozen blueberries
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon juice
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 3 tablespoons butter, melted
  • TOPPING:
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup boiling water

Nutritional Facts

1 serving (1 piece) equals 244 calories, 4 g fat (3 g saturated fat), 12 mg cholesterol, 91 mg sodium, 50 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. Toss the blueberries with cinnamon and lemon juice; place in a greased 8-in. square baking dish. In a small bowl, combine the flour, sugar and baking powder; stir in milk and butter. Spoon over berries.
  2. Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake at 350° for 45-50 minutes or until a toothpick inserted into the cake portion comes out clean. Yield: 9 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Pudding Cake in Country June/July 1998, p49

Nutritional Facts

1 serving (1 piece) equals 244 calories, 4 g fat (3 g saturated fat), 12 mg cholesterol, 91 mg sodium, 50 g carbohydrate, 1 g fiber, 2 g protein.

This recipe pairs well with a sweet white wine.

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Reviews for Blueberry Pudding Cake

AVERAGE RATING
   (36)
RATING DISTRIBUTION
5 Star
 (30)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Aug. 2, 2013

Great recipe, my family really enjoys the blueberry pudding the the white cake on top. I will probably reduce the amount of sugar that goes on top as we did find it a bit sweet.

MY REVIEW
Reviewed Aug. 2, 2013

This came out wonderful. My family really enjoyed the blueberry pudding with the white cake on top. I may reduce the sugar on top next time I make it.

MY REVIEW
Reviewed Jul. 9, 2013

My sons LOVE this cake...especially served warm with vanilla ice cream. When fresh blueberries are in season, I stock up so we can make this delicious dessert year-round.

MY REVIEW
Reviewed Apr. 7, 2013

I love this recipe :o) it is quick and easy , I like the way the cinnamon tastes with the blueberries.

MY REVIEW
Reviewed Feb. 26, 2013

After reading all the great reviews I was surprised. Mine came out runny. I'm wondering if it is because I used frozen blueberries and when they thawed that may have caused the soupy mix. Mine has a dark crust and doesn't look like the picture. I would not make this again.

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